Vegan Herby Falafel Shakshuka & Turmeric Drizzle
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Baked chickpea and coriander falafels nestled into a rich harissa spiced tomato sauce with a scattering of flaked almonds and a turmeric drizzle.
Serves 2 Total Time 45 mins
Ingredients
- 1 1/2 tbsp oil
- 1/2 tsp turmeric
- 1 brown onion
- 1 red pepper
- 1 tsp ground cumin
- 1 tsp sumac
- 20g creamed coconut
- 20g flaked almonds
- 240g chickpeas (drained)
- 2 tsp harissa paste
- 400g chopped tomatoes
- 4 tbsp chickpea flour
- Large handful of fresh coriander
Instructions:
- Preheat the oven to 220ºC/200ºC fan/Gas mark 7 and boil a kettle.
- Dice the onion and red pepper. Roughly chop the coriander.
- Heat a large pan with 1 tbsp oil on a medium heat and add the brown onion and red pepper, cook for 7 mins until softened.
- Meanwhile, drain the chickpeas. Reserve 1-2 tbsp of the liquid. In a large bowl, mash the chickpeas until they are all crushed.
- Mix in the chickpea flour, reserved chickpea liquid, sumac, half of the ground cumin and half of the fresh coriander. Season with sea salt and black pepper.
- Form the mix into 12 small balls to form falafels. Place the falafels on a baking tray and drizzle with 1/2 tbsp oil. Place in the oven for 15 mins until turning golden.
- Add the chopped tomatoes, harissa paste and remaining cumin to the onion and pepper pan. Season with salt and black pepper and cook for 15 mins until thickened.
- Meanwhile, make the turmeric drizzle; dissolve the creamed coconut in 30ml boiling water and stir in the turmeric with a pinch of sea salt and black pepper.
- Spoon the tomato shakshuka into two warm bowls (or serve in the pan) and nestle the falafels into the sauce.
- Sprinkle over the flaked almonds, remaining coriander and spoon over the turmeric drizzle.